If you are passionate about gastronomy, you have probably heard of Joël Robuchon, the legendary chef nicknamed by his colleagues the “Cook of the Century”.
His influence on French and international cuisine is undeniable, with more than 30 Michelin stars, this chef has an exceptional talent for sublimating simple ingredients.
Among his emblematic creations there is one that stands out particularly: his potato purée. Yes, you have read correctly, a simple potato purée. An elaboration at first sight very simple that has managed to sneak into the menus of some of the most refined restaurants in the world.
Nothing of risottos with truffles, nor of emulsions, nor foams, but a potato purée that, thanks to the master touch of Robuchon, has become an essential dish. Considered the best potato purée in the world! In 1983, the New York Times wrote about this purée as capable of “making your grandmother cry”.
And it is that, far from being a simple accompaniment or a bland garnish, this purée is a true culinary work of art, smooth as silk thanks to, as could not be otherwise being a French elaboration, the amount, far from negligible, of butter.
The texture is light and smooth, and its flavor truly remarkable. Simplicity and perfection go hand in hand in this elaboration that has made this purée a legendary dish.
The potato is a humble but tremendously versatile ingredient; Probably along with rice it is the most multifaceted food in gastronomy. That is why many of the traditional recipes around the world use it as the base for their most emblematic elaborations. Join us on this trip around the world in 6 emblematic recipes with potato.
With more than 5,000 varieties and, sometimes, they seem exactly the same to us. The potato is, without a doubt, the queen of the tubers, we use it in many recipes and, however, we barely pay attention to its particularities when getting the most out of it. At most, we distinguish in the supermarket…
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Potatoes (ideally Yukon Gold, Ratte, or Kennebec) | 1 kg |
| Cold butter (cut into small cubes) | 250 gr |
| Whole milk | 250 ml |
| Salt | To taste |
| Pepper | To taste |
Step-by-Step Guide:
- Cook the potatoes with skin in salted water for about 25 minutes, or until they are tender.
- Let them cool a little (but not completely) before peeling them.
- Rinse the saucepan, but leave a little water at the bottom. Add the milk and heat slowly.
- Pass the peeled potatoes through a potato ricer, with the finest adjustment, placing it over a saucepan.
- Heat the potatoes over medium heat for about 5 minutes to evaporate the excess moisture.
- Over low heat, add the cold butter cubes little by little stirring energetically. The idea is to obtain a creamy texture and for that we cannot stop stirring at any moment.
- Add the hot milk little by little and beat quickly so that the purée is even smoother.
- Add salt and pepper to taste.
- To obtain an ultra-smooth texture, pass the purée through the potato ricer again.
Video Guide 📺
Nutritional Facts – Smashed Yukon Gold Potatoes (per 1 serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 135 mg |
| Total Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Total Sugars | 2 g |
| Protein | 4 g |
Note: These values are estimates based on a standard recipe using 4 medium Yukon Gold potatoes, 1½ tablespoons of olive oil, salt, and cracked pepper, divided into 4 servings. Actual nutrition can vary depending on the exact size of the potatoes, the specific amount of oil absorbed during cooking, and the use of any additional ingredients like herbs or butter.
Conclusion
Joël Robuchon’s purée is not only a garnish. It is a culinary experiment that demonstrates that, sometimes, in cooking, simplicity can be the greatest masterpiece. Following this recipe, you too will be able to savor one of the most legendary culinary creations in the world. Enjoy! 🙂